Fall is my favorite time of the year. It has all the best holidays and there is a cozy feeling in the air. I also get to wear my most stylish outfits when it's cool out. Bonus: the same clothes work for winter- just with more layers. This year I am actually going to read the pin I saved on how to tie scarves. Switching gears, this recipe is great for fall dinners. It makes a lot of leftovers and is a delicious vegetarian meal option.
Santa Fe Soup
Ingredients:
1 large onion
(optional 1 lb ground beef)
1 can of black beans
1 can of pinto beans
1 can of kidney beans
2 cans diced tomatoes
1 can green chiles
1 can corn (or 1+ cup frozen)
1 packet taco seasoning
1 packet ranch mix
3 cups water
Toppings:
shredded cheese
tortilla chips
sour cream
green onions
Directions:
1. Dice one large onion and saute in a tall stockpot (cook ground beef with onion if desired).
2. Open black, pinto, and kidney beans. Rinse beans before adding to pot. Add tomatoes, green chiles, corn, and 3 cups of water. Stir mixture and add in taco seasoning and ranch mix.
3. Bring soup to a boil and then simmer on low for up to two hours.
4. Garnish with shredded cheese, crushed tortilla chips, sour cream, and green onions.
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